I’m guessing there’s a good chance you’re stressed out right now. Maybe you’re wrapping up things at work before scurrying home to . . . well, work some more. Perhaps you’re traveling and hoping Mother Nature doesn’t affect your plans. Who decided all major holidays should be in the middle of winter? Or maybe you’re at home prepping food and the house for tomorrow, taking one final inventory of the pantry before you head to the store along with everyone else in the world. I feel your pain on that one. I’ll be at the grocery store today. You might also have guests arriving soon, adding to the to do list.
While I don’t travel on Thanksgiving anymore, I have, so I know what you’re going through. It can be chaos. Packing, traveling, unpacking, cooking. It’s enough to make us forget what this day is all about. Sure it’s about fantastic food, watching football and parades, putting up Christmas decorations. But mostly, it’s about spending time with the people we love and enjoying their company. It’s about being thankful.
My best advice? Take a deep breath. That’s it. Right now. Stop what you’re doing and just breathe. One or five minutes isn’t going to ruin everything and throw your schedule into shambles. A few minutes now will ensure calm success later.
To help you out more, I made Easy Homemade Cranberry Sauce. I don’t really eat any traditional foods on Thanksgiving. Filet mignon is on the menu at my house. One of the reasons I don’t like Thanksgiving food is because much of it comes from a can, and homemade food is much tastier. I know it’s easier to use canned foods, but with this cranberry sauce there are no excuses. A few simple ingredients, little prep time, and ten minutes on the stove give you thick, flavorful, homemade cranberry sauce. It has the perfect balance of tart and sweet, enhanced by plump dried cherries. Maple syrup gives a smooth flavor that adds complexity, not just sweetness. It’s also vegan and gluten free, meaning everyone at your Thanksgiving feast can enjoy it! Best of all, you can make it today and serve tomorrow! This is sure to become a new Thanksgiving tradition!
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1 12 ounce bag fresh cranberries, washed and picked over
½ cup dried tart cherries
Zest of one orange
1 teaspoon ground cinnamon
¾ cup water
1/3 cup granulated sugar
1/3 cup pure maple syrup
In a medium saucepan over medium heat, stir together cranberries, cherries, orange zest, cinnamon, water, sugar, and maple syrup. Bring to a boil while stirring frequently. Continue to cook until the sauce has thickened and most of the berries have burst, about 10 minutes. Remove from heat and allow to cool slightly. Serve warm, room temperature or chilled. Sauce may be stored in the refrigerator in an airtight container for up to 1 week.